Title: Two-Bean and Cheddar Cheese Pie
Categories: Casserole Vegetarian
Yield: 8 Servings
| 3/4 | c | Flour |
| 1 1/2 | c | Shredded cheddar cheese |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/3 | c | Milk |
| 1 | | Egg, slightly beaten |
| 16 | oz | Can garbanzos, drained |
| 16 | oz | Can kidney beans, drained |
| 8 | oz | Tomato sauce |
| 1/2 | c | Chopped green bell pepper |
| 1/4 | c | Chopped onion |
| 2 | ts | Chili powder |
| 1/2 | ts | Dried oregano leaves |
| 1/4 | ts | Garlic powder |
Heat oven to 375 degrees. Grease pie plate, 10 x 1 1/2 inches. Mix flour,
1/2 c cheese, the baking powder and salt in medium bowl. Stir in milk and
egg until blended. Spread over bottom and up sides of pie plate. Mix 1/2 c
of the remaining cheese and the remaining ingredients; spoon into pie
plate. Sprinkle with remaining 1/2 c cheese. Bake about 25 minutes or
until edges are puffy and light brown. Let stand 10 minutes before cutting.